Instructions

Prepare the ice cream:

1. Optional:  Soak the cashews for 30-60 minutes in filtered/purified water, then drain.  This step is optional, but soaking the cashews will make them softer and will make the ice cream mixture creamier.
2. Add all ingredients for the ice cream to a Vitamix and blend until the mixture is creamy and smooth.
3. Pour the mixture evenly into 9 x 5 bread loaf baking pan.
4. Drizzle the peanut butter over the top of the mixture.  Using the tip of a knife, swirl it around evenly in circular motion. The peanut butter will sink to the bottom but it's ok because it will all be there when you scoop it out.
5. Cover the baking dish and put it in the freezer for approximately 2-3 hours, or until it gets to the firmness you prefer.
6. When ready to serve, remove the baking dish from the freezer and let it sit on the counter at room temperature to slightly thaw before serving.  
7. Enjoy!